Sushi Sauces

These two sauces go well with pretty much anything. You can dip your Sushi in them or your hibachi meats and veggies. Heck, there have been some days that I've eaten it with a spoon...


Years ago, when I was making Hibachi for my new husband on a weekly basis I tried all kinds of recipes to make the "white sauce" that Americans love so dearly. There was only one recipe that even came close...I'll give it to you...but you have to promise to make it and enjoy it :)




Japanese White Sauce Rocks My World (Hubbs and I named this about 4 years ago)

(Japanese Name: White Ginger Sauce or Shrimp Sauce)

1 C mayo (you can use light if it makes you feel better)


3 T granulated sugar 


1 T honey (for less calories, switch the amounts of honey and sugar)


3 T rice vinegar


2 T melted butter (don't substitute for this...it wouldn't be the same)


3/4 tsp. paprika


3/8 tsp. garlic powder


* Combine all ingredients and mix well. Cover and refrigerate for about an hour, then serve. 




Tempura Sushi Sauce
(Japanese Name: Tentsuyu)


3 T Japanese Rice Wine (Mirin)


2 C Japanese Soup Stock (Dashi) 


5 T Light colored Soy Sauce (usukuchi shoyu)


1 1/2 T Regular Soy Sauce (Shoyu)


1 1/2 T granulated sugar (or honey instead)


*Most, if not all, of these ingredients will be found in the Ethnic Food Section of your grocery store. 


*In a small pot, bring the ingredients to a boil; stir. Remove pot and let contents cool. You can keep this in the fridge for up to 3-5 days, covered. To use, reheat and serve. 


* I like to add sesame seeds to this...it gives it another fun texture.